Chorizo and Rice Stuffed Pattypan Squash

These squash cups stuffed with spicy sausage and rice are a fun, all-in-one summer dinner.

Chorizo and Rice Stuffed Pattypan Squash
Yields: 6 servings
  • 6 (4-inch-wide) pattypan squash (about 12 ounces each)
  • 2 tablespoons canola oil, divided
  • 1½ teaspoons kosher salt, divided
  • 1⅓ cups chicken broth
  • ⅔ cup basmati rice
  • 2 (4-ounce) links chorizo sausage, casings removed
  • ⅔ cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup shredded Monterey Jack cheese, divided
  • ⅓ cup chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • Garnish: chopped green onion
  1. Preheat oven to 375°.
  2. Cut off top quarter from larger end of each squash; discard tops. (You may need to trim a small bit from narrow end to keep squash level in skillet while baking.) Scoop out pulp, leaving about a ½-inch shell. Reserve 1 cup pulp; coarsely chop.
  3. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add squash shells, cut side down; cook until lightly browned around the edges, about 2 minutes. Remove from heat. Turn squash cut side up; sprinkle with 1 teaspoon salt.
  4. Bake until softened, about 18 minutes. Remove squash from skillet; set aside.
  5. In a medium saucepan, bring broth and remaining ½ teaspoon salt to a boil over medium-high heat. Reduce heat to medium-low; add rice. Cover and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat; let stand for 5 minutes. Fluff rice with a fork.
  6. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add sausage, onion, and garlic; cook until browned and crumbly, 3 to 4 minutes. Add reserved 1 cup squash pulp; cook until softened, about 3 minutes. Remove sausage mixture from skillet. Wipe skillet clean.
  7. Stir sausage mixture, ⅔ cup cheese, cilantro, cumin, and pepper into rice. Spoon rice mixture into squash shells, mounding slightly. Place in skillet, and loosely cover with foil.
  8. Bake until tender, about 30 minutes. Uncover; sprinkle with remaining ⅓ cup cheese. Bake until cheese is melted, about 5 minutes more. Garnish with green onion, if desired.
KITCHEN TI: Other varieties of round squash, such as Eight Ball, can be used if pattypan is unavailable.



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